Southwest Crab Cake Tacos with Lime-Cilantro Slaw
Full recipe — serves 2
Less left over? Make half with half the saved food and half the added ingredients.
AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.
Ingredients
- Reserve 6 cooked crab cakes and all of the chipotle-adobo sauce (about 3/4–1 cup total depending on original amount made). leftover South of the Border Crab Cakes
- 1/4 cup chopped cilantro
- 1 tablespoon lime juice
- 1/2 teaspoon honey
- 12 small corn or flour taco tortillas
- 1 cup shredded red cabbage
- 1 avocado, sliced
- 2 tablespoons sour cream or Greek yogurt
- lime wedges and extra cilantro for garnish
Directions
- Break each crab cake into 2 taco-sized pieces (or form into long strips by pressing and reheating briefly).
- Make a quick lime-cilantro crema by whisking sour cream, lime juice, chopped cilantro and a little honey; fold in 2–3 tablespoons of the reserved chipotle-adobo sauce to taste.
- Warm tortillas in a skillet or wrapped in foil in a 350°F oven.
- Build tacos: tortilla, small handful of shredded cabbage, a piece of crab cake, avocado slice, a drizzle of chipotle-lime crema and cilantro.
- Serve with lime wedges.
- Yield: ~12 tacos (2 pieces per taco).